Herb and Lemon Chicken in a Clay Pot
Created by Mikekey on November 20, 2013
- Servings: 6
- Prep Time: 35m
- Cook Time: 75m
- Recipe #11265
Ingredients
- 2 tablespoons unsalted butter (room temperature)
- 1 1/2 teaspoons herbes de provence
- 4 pounds whole chicken
- 1 large lemon, cut in half
- Salt and pepper, to taste
- 1 medium yellow onion, peeled and cut into 8 wedges
- 1 stalk celery, cut into 8 pieces
- 1 large carrot, cut into 8 pieces
- 3 garlic cloves, peeled and left whole
- 1/2 cup chicken broth (or white wine)
How to Make
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Step 1: Mash Herbes de Provence into the softened butter until well blended.
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Step 2: Rinse chicken inside and out and pat dry with paper towels.
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Step 3: Soak clay pot and lid in cold water for 15 minutes.
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Step 4: Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
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Step 5: Slice remaining 1/2 lemon into 3 or 4 slices.
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Step 6: After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
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Step 7: Pour broth over chicken and cover pot with soaked lid.
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Step 8: Place in a COLD oven and set heat at 450°F.
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Step 9: Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
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Step 10: (Lid can be removed the last 10 minutes, for crisper skin.).
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Step 11: Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.
Nutritional Facts
- Serving Size: 1 (428.4 g)
- Calories 345.9
- Total Fat - 10.3 g
- Saturated Fat - 4.1 g
- Cholesterol - 735.9 mg
- Sodium - 311.4 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 2 g
- Sugars - 2.6 g
- Protein - 54.5 g
- Calcium - 63.1 mg
- Iron - 8 mg
- Vitamin C - 33 mg
- Thiamin - 0.1 mg